Yeast Exchange

Important Note:

As of August 15th, 2013 I will no longer update this post as new yeasts are added to my yeast bank.  A full list of available yeasts, as well as information on how I share these strains, is now located on a dedicated yeast exchange page.

While no one seems to comment on my blog, a few people have sent me emails, several of which have asked about trading or buying yeast from our bank.  As most of the banked yeasts are from commercial sources I am hesitant to sell them, but I am open to trade.  Below the fold you will find a complete list of our yeasts, and I will do my best to keep this list updated. As always, the update list can be found over at the London Homebrewers Guild webpage.

I use a simple and cheap system for sharing yeasts, the details of which can be found here.  If you have yeasts which you would like to exchange but lack the capacity to prepare these mailers yourself, e-mail me and I will be more than happy to send you some prepared mailers that you can then use to send me yeast in return.

Requests can be set emailed to “suigenerisbrewing {ampersal} gmail {period} com”, with the stuff between the curly brackets replaced with the correct symbol off the keyboard.  As a spam control, the subject line must start with the following, including the square brackets:

Emails lacking the above text in the subject line are automatically sent to the trash.  The yeast list can be found below the fold…

001 Safale English AleFermentas S-04Commercial English ale yeast, fast fermenter, highly flocculant.  PDF
002Safale American AleFermentas US-05Ferments dry, low diacetyl, crisp/clean finish.  PDF
003American AleWyeast 1056Clean/crisp finish, low fruitiness & mild ester production.  Citrus notes at cooler fermentation temperatures.  Link
004KolschWyeast 2565Top-cropping yeast from Cologne. Can be used to make pseudo-lagers (13-15C) or classic Kolshc/Alt-style beers at warmer fermentation temperatures.  Link
005Weihenstephan WeizenWyeast 3068Classical German wheat beer strain, that produces a mix of banana & clove esters.  Poorly flocculant.  Link
006English Ale Yeast (classic ESB)White Labs 002Classic English ESB strain.  Good for bitters, porters, milds & stouts. Highly flocculant, leaves some residual sweetness.  Link
007Pacific Ale YeastWhite Labs 041Sow-fermenting yeast which produces ales typical of the Pacific Northwest. Produce modest levels of fruity esters.  Link
008Pilsen LagerWhite Labs 800Classic Pilsner strain from the Czech Republic.  Dry/malty finish.  Link
009Burton-upon-Trent AleWhite Labs 023Produces esters with apple/clover/pear characteristics. Great in most styles of English ales.  Link
010California AleWhite Labs 001Very clean yeast, malt and hop flavours will be accentuated.  Link
011Irish AleWyeast 1084Produces a clean beer when fermented cool, fruity esters produced above 18C. Good for dark-wort beers.  Link
012Belgian Strong AleWyeast 1388Alcohol tolerant strain that produces a complex ester profile with modest phenolics. Classic yeast for Belgian ales.  Link
013London AleWyeast 1028Rich, high-attenuating, with a minerally profile.  Crisp with some fruitiness.  Link
014Belgian WitbierWyeast 3944Classical witbier strain, produces spicy phenolics/clove flavours with low-to-modest ester production. Link
015Rouge PackmanWyeast 1764-PCVery clean fermenting yeast, alcohol tolerant, no diacetyl, minimal esters.  Link
016Safbrew Dry Brewing YeastFermentas T58Estery/peppery yeast, medium attenuation.  Link
017Yorkshire SquareWhite Labs 037Malty, well-balanced, with toasty & malt-driven ester flavours. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.  Link
018Cry HavocWhite Labs 862This is the great one’s (Papazian) house-yeast. This is the yeast used for every recipe in the Complete Joy of Homebrewing & The Homebrewers Companion. Capable of producing both ales and lagers.  Ale-temps produce a mild-ester beer, lager temps produce malty lagers. Technically a lager strain.  Link | Podcast
019Bells Brewery YeastBottle CulturedCaptured from a bottle of Bell’s Two Hearted, this yeast produces a clean beer with mild fruitiness. Attenuation is in the mid-70% range, flocculation is low-to-medium. Is considered to be similar to Wyeast 1272. 
020Thames Valley AleWyeast 1275Classical bitter yeast.  Light malt character, with low fruitiness & esters.  Link.
021London Ale YeastWhite Labs 013Malty yeast with oak-like esters.  Classic yeast for pales, bitters and stouts.  Modest flocculation.  Link.
022Denny’s Favourite 50Wyeast 1450Main yeast of homebrewing legend Denny Conn.  Malty with a big mouthfeel, hints of caramel & fruit.  Good attenuation.  Formerly sold as Brew Teck CL-50 “California Pub Brewery Ale”. Link.  Note: This yeast is a slow grower – additional time for stepping-up should be planned into your brewing schedule.
023Pilsner UrquellWyeast 2001Mild fruit & floral aroma, dry finish, very clean and neutral taste.  Link.
024Budvar LagerWyeast 2000Subtle fruitiness, with a malty palate.  Dry finish, emphasizes hop character.  Link.
025Bavarian WheatWyeast 3638Standard German wheat strain profile. Apple, pear, and plum esters in addition to the dominant banana character. Poorly flocculant, producing the typical cloudiness associated with the style.  Over pitching can result in a near complete loss of banana character. Link
026 Belgian Abbey Wyeast 1214Yeast suitable for most Belgian styles.  Produces an estery/spicy flavour, good alcohol tolerance.  Slow starter, but has good attenuation.  Link.
027 Northwest AleWyeast 1332Classical yeast from the US Northwest region.  Produces a beer with fruit and malty notes.  Link.
028 Belgian ArdennesWyeast 3522 Produces many styles of Belgian beers, with a good balance between fruity and spicy notes. Unlike many Belgian yeasts, this one flocculates well, producing clearer beers. Link.
029French SaisonWyeast 3711Versatile strain for producing Saisons & farmhouse style beers.  Produces a strong estery/aromatic profile with pepper/spicy/citrus notes.  Highly attenuative, but poorly flocculant.  Link.
030Pride of RingwoodWyeast 1187Top cropping ale yeast with a distinct fruit-malty ester profile.  A diacetyl rest is recommended after fermentation is complete.  Medium attenuation, high flocculation.  Link.
031Bavarian LagerWyeast 2206Produces full-bodied lagers, ideal for bocks & doppelbocks. Diacetyl rest is recommended.  Link.
032Brettanomyces bruxellensisWhite Labs 650Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. Separate plasticware is recommended for Brett yeasts, to limit the risk of cross-contamination.  Brett is a slow-growing yeast; 2 weeks is recommended for starters. Link.  
033Brettanomyces lambicusWhite Labs 653 Defines the “Brett character”: Horsey, smoky and spicy flavours. Strain is found most often in Lambics, but also found in Flanders and sour brown style beers.  Separate plasticware is recommended for Brett yeasts, to limit the risk of cross-contamination. Brett is a slow-growing yeast; 2 weeks is recommended for starters. Link.
034Dry English AleWhite Labs 007 (bottle cultured)Similar to WLP002, but more attenuative.  Highly flocculant, rapidly fermenting, and produces a mild fuity/estery profile.  Good for high-gravity ales such as English-style IPAs and Barleywines.  Yeast was cultured from a bottle of Boneshaker. White labs info page.
035Belgian Ale YeastWhite Labs 550Phenolic & spicy, but less fruity than other Belgian strains.  Good for Saisons, Belgian ales/reds/browns/whites.  Link.
036American Ale BlendWhite Labs 060Mix of American-style ale yeasts.  Produces a more lager-like finish than WLP001, making this strain good for brewing lager-like beers when lagering equipment is not available.  Link.
037European AleWhile Labs 011Northern-European ale yeast.  Low ester production provides a relatively clean finish, while low attenuation produces maltiness.  Traditional yeast for alt and kolsch ales, also works for many English-style ales.  Link.
038London ESBWyeast 1968Highly flocculant strain that produces malty beers with a fruity finish.  Warmer fermentation temperatures (21-23C) and a diacetyl rest are recommended.  Link.
039American Ale IIWyeast 1272Soft, clean finish with a hint of nuttiness. Modest flocculation. Higher fermentation temps can be used to accentuate hoppyness and produce some esters. Link.
040American HefewisenWhite Labs 320???Caution: the source of this yeast is not yet confirmed. Produces a mild hefewisen profile, with muted banana and clove character. Otherwise ferments clean. Low flocculation. Link.
041Trappist High GravityWyeast 3787For Belgian doubles & tripels. Balanced production of fruity esters and phenolics. Strongly top-cropping, works at a range of temperatures. Link.
042Belgian Saison IIWhite Labs 566Highly fruity Belgian strain, modern phenolics with clove dominating.  Fast fermented.  Link.
043San Fransisco LagerWhite Labs 810Stream-beer/California Common lager yeast, retains lager characteristics upto 18C, and can be used below 10C to produce traditional pilsners & marzens.  Link.
044Belgian Saison IWhite Labs 565 Wallonian yeast strain.  Produces earthy/spicy/peppery notes with some residual sweetness.  This strain is prone to stalling on higher gravity ferments.  Link.
045Saison DupontBottle CultureSaison yeast cultured from a bottle of Vieille Provision’s Saison Dupont.  Produces a traditional Belgian saison.  Yeast is reputed to be a slow fermenter.
046Mikkeller Wild MixBottle CultureYeast (& bacteria?) mix from Mikkeller’s It’s Alright, a wild (sour) beer from Belgium.  Is known to contain Brettanomyces yeast; may contain Pediococcus or Lactobacillus bacteria.  WARNING: Contains wild yeast.
047Saccharomyces DCY01Wild yeastA wild yeast, tentatively identified as Saccharomyces.  This yeast was captured by Claudio, author of the DC Yeast Lab blog.  DCY01 produces a slight spicy/phenolic finish, with some yeast character.  Medium-low flocculation. 
048 Brettanomyces DCY02Wild YeastA yeast recovered from a spontaneous (lambic) fermentation performed by the Mad Fermentationist, and purified by the DC Yeast Lab.  DCY02 has a strong Bret funk, grows quickly, and finishes quickly.  Note: Currently unavailable.
049Brettanomyces DCY03Wide YeastA yeast strain recovered from the same lambic as DCY02.  DCY03 has a mild Bret funk and a strong Bret fruitiness.  It is a slow grower, taking months to complete fermentation and form a pellicle.
050Sweet MeadWyeast 4184For the produciton of meads with 2-3% residual sweetness.  Produces a rich & fruity profile.  Requires addition of nutrients for use in mead.  Link.
051 Scottish AleWhite Labs 028Mild yeast profile that doesn’t reduce apparent bitterness of beer.  Leaves some malt-sugars behind for a sweeter finish.  Link.
052 German Ale/Kolsh White Labs 029Produces a clean, lager-like finish at warmer temperatures.  Good for kolsh & alt style beers.  Neutral finish, but requires some ageing to reduce sulfure.  Link.
053 German LagerWhite Labs 830Commonly used clean lager yeast.  Great for German-style pilsners, bocks, octoberfests and marzens.  Link.
054German Bock LagerWhite Labs 833Bavarian lager yeast that produces lagers with more malt character that WLP830.  Main use is for bocks, doppelbocks, and oktoberfests, but is also used for some US-style pilsners.  Link.
055German AleWyeast 1007Produces minimal esters across a broad temperature range.  High temperatures can lead to a mild fruitiness.  Yeast flocculates poorly, but the resulting beer matures quickly.  Link.

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